In a karahi roast semolina on medium flame for 10 minutes or till aroma of roasted semolina is felt. Let it cool.

Now transfer roasted semolina in a mixing bowl. Add salt, curry leaves, mustard seeds, soaked Gram lentil and cashew nuts in it.

Now in this mixture pour sour curd and mix well. If required, add some water to get required consistency of the mixture. Now squeeze lemon in this mixture and empty the eno sachet in it. Mix well.

Grease the idli stand with cooking oil and pour 2 teaspoon mixture in each mould. In a pressure cooker heat one glass water. Now place this idli stand in pre heated pressure cooker. And steam for 10 minutes. Open it after half an hour and remove idli stand from cooker. Take out idli from mould carefully. Serve hot with chutney and sambar.

Sambar and chutney recipe is in my next post.